- 4
- 45 mins
- 45 mins
Ingredients
- 2 ripe but firm Anjou or Bartlett pears, halved, cored
- 2 teaspoons plus 2 tablespoons olive oil
- 1/4 cup raw almonds or pecan halves, coarsely chopped
- 1/4 cup shelled pumpkin seeds (pepitas)
- 2 tablespoons light brown sugar
- 2 tablespoons old-fashioned oats
- Pinch of kosher salt
- 1 tablespoon sesame seeds, preferably black
- 1/2 cup mascarpone
- 2 teaspoons sugar
Preparation
Step 1
Place racks in upper and lower thirds of oven
and preheat to 375°F. Place pears, cut side up,
on a small baking sheet, drizzle with 2 teaspoons
oil, and roast on upper rack until soft, 20–30
minutes. Let cool slightly.
Meanwhile, toss almonds, pumpkin seeds,
brown sugar, oats, salt, and remaining 2 tablespoons
oil on a small baking sheet. Toast on lower
rack, stirring occasionally, until golden,
10–12 minutes. Remove from oven and mix in
sesame seeds. Let cool.
Whisk mascarpone and sugar in a
small bowl. Spoon mascarpone onto plates
and top with pears and nut-oat crumble.
3 More Ideas For…Nut-Oat Crumble
It's worth making extra batches of this
crunchy, lightly sweetened topping. Store
it in an airtight container for up to a week,
then get started with these suggestions.
Breakfast Boost Sprinkle it on pancakes,
French toast, or waffles to add rich crunch.
Or treat it like a grown-up granola.
Ice Cream Sundae Mash berries, spoon over
vanilla ice cream, then top with crumble.
Peanut Butter Crunch Spread multigrain
toast with peanut butter and sprinkle with
crumble.
Per serving: 540 calories, 47 g fat, 4 g fiber
Nutritional analysis provided by
Bon Appétit